Below is my updated GFCF cookbook. It is similar to the one I posted in 2009, but I’ve added my newest recipe finds. I’m working on getting a PDF version posted with pictures so that you can print them out with one recipe per page and put in a binder if you’d like. This didn’t transfer over very well from Word. Updated Feingold Cookbook coming soon.
The All Natural
friendly gluten and casein free recipes with all natural ingredients. All recipes are also soy free and Feingold
acceptable to the best of my knowledge.)
Dinners
Beef Stew
Hamburger/Steak Seasoning
Spicy Pork Tenderloin
Sweet and Sour Chicken
Sides
Onions
Potato Skins
Market Cinnamon Apples
Bread
Garlic
Mashed Potatoes
Wedges
Seasoned
Red Potatoes
Spanish
Rice
Spicy
Red Potatoes
Desserts
Chocolate Chip Quinoa
Cookies
Peanut Butter Rice Krispy Treats
Snacks
Muffins
Sausage
Chip S’Mores Pancakes
Energy Bars
Cakes
Toast
Smoothies
Mango Orange Banana
Strawberry Orange
Pineapple
Miscellaneous
Lemonade
Vanilla Extract
Worcestershire Sauce & Soy Sauce
you, do not worry about your life, what you will eat or drink…Look at the birds
of the air; they do not sow or reap or store away in barns, and yet your
Heavenly Father feeds them. Are you not
much more valuable than they?”
cup flour (Any GF all purpose or blend)
tsp sea salt (or regular salt)
pepper
tsp paprika
tsp sugar (optional)
of ground allspice or cloves (optional)
lbs of stew meat (could also do 1 lb)
TB vegetable oil (I use olive oil)
cups beef stock (I use Imagine Beef Stock from Woodman’s)
medium carrots, cut into pieces (Use the big carrots, not baby carrots)
medium potatoes, peeled and cubed
celery stalks (optional)
medium onion, sliced (I use Vidalia or yellow onions)
garlic clove, minced
bay leaves
tsp Worcestershire sauce (I use Lea & Perrins (corn syrup, may have soy)
TB lemon juice (I use fresh)
cup chopped fresh parsley
cup of frozen peas (optional)
starch or tapioca starch for thickening
combine flour and spices. In batches,
add beef to flour mixture and toss to coat.
Transfer to a plate. In a large
non-stick pan, heat the oil at medium-high heat. Cook beef until browned all over. With a slotted spoon, transfer beef to crock
pot.
and stir to scrape up any brown bits.
Transfer stock mixture to crock pot.
Add carrots, potatoes, celery, onion, remaining cup of stock, bay
leaves, Worcestershire sauce, and parsley to crock pot. Mix well to combine.
8-10 hours, or on high for 4-6 hours, until vegetables are tender and stew is
bubbling. Remove bay leaves and
discard.
minutes. Season to taste with salt and
pepper. Can thicken with a mixture of
cold beef broth or water and about a TB of tapioca starch.
dish can be made up to 12 hours in advance of cooking. Follow directions and refrigerate overnight
in the crock pot. The next day, place
stoneware in slow cooker and cook as directed.
Chicken Fajita Seasoning
2 TB chili powder
1 TB salt
1 TB paprika
1 TB sugar
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin
Combine all of
the ingredients in a zip lock bag. I use about 1 ½ to 2 TB of
seasoning mix for every 4 chicken breasts. Use more or less depending on how
spicy you want it.
tastes kind of like a taco seasoning mix.
I cut some chicken breasts into chunks, then place in a hot pan with
about a TB of olive oil. Brown chicken,
then add seasonings and about 2 TB of water to mix. I make this with Spanish rice and serve on
top of rice and lettuce. Can also serve
with corn or rice flour tortillas.
is one of our favorites. I quadruple the
above recipe and keep in a jar for when we make these.
got this recipe from Kim Z. from the Feingold board.
lbs organic ground chicken (Whole
Foods & Woodman’s has organic)
onion, diced small
cup green pepper, diced small (optional)
ketchup (I use Hunt’s with No Corn Syrup)
brown rice crumbs (I use Erewhon rice krispy cereal crushed)
honey
garlic powder
chili powder
cumin (can use less if you want it less spicy)
ground coriander
sea salt
paprika
ground cloves
pepper
all ingredients in a large bowl and mix, then add the ground chicken and work
the mixture through. Using your hands,
create 1 ½ inch meatballs. Place on a 9×13 greased baking dish (may need two). Bake at 400 degrees until moist and golden
brown, about 30-40 minutes. Freeze any
leftovers.
double this recipe b/c ground chicken comes in 1 lb packages and I hate doing
math. J
really like this recipe, but my kids say it’s too spicy. My 15-month old likes them though. We dip in ketchup. I prefer it without the green pepper, but it
tastes good with or without.
Chicken
Nuggets
cups of rice cereal (I use GF Erewhon brown rice cereal in the blue box)
TB GF flour blend (w/o xanthum gum)
tsp dried thyme
tsp dried sage
tsp sugar (I use organic sugar)
tsp paprika
tsp salt (I use Redmond’s Real Sea Salt)
tsp pepper
cup olive oil
boneless chicken breasts
oven to 400 degrees. Combine the dry
ingredients in a food processor or blender. Place a portion of the crumb mixture
in a shallow bowl. (I put at least half
of the crumb mixture into a zip lock freezer bag and save for later use.) In another bowl, put the oil. Cut chicken into chicken nugget size
cubes. Dip chicken in oil, then in crumb
mixture.
nuggets on a pan lined with unbleached parchment paper (from WF) that has been
brushed lightly with oil. Bake at 400
degrees for 15-20 minutes until cooked through.
I usually do 20 minutes. These
reheat nicely (400 degrees for about 10 minutes). Let any leftovers cool, then freeze in a zip
lock freezer bag and reheat in the oven when ready to eat.
double the above recipe and keep the crumb mixture in a mason quart jar to save
time when I am making chicken nuggets.
These are a staple in our house.
from a recipe from “Special Eats” by Sueson Vess.
Chicken Piccata
chicken breasts (I use Trader Joe’s Organic – about $2.50 each)
cup olive oil
cup GF all purpose flour (I use Carol Fenster’s mix)
tsp paprika
tsp salt (I use Redmond’s Sea Salt)
of pepper
cup of Madeira wine (I got this at Trader Joe’s)
TB water
TB fresh squeezed lemon juice
the flour with paprika, salt, and pepper in a shallow bowl. Dip chicken into mixture and shake off any
excess. Heat oil in a large skillet over
medium heat and brown chicken on both sides.
Remove and keep warm.
the wine and water to the pan. Add lemon
juice and stir until sauce thickens slightly.
Return chicken to the pan and meld flavors of the sauce with the chickens. Serves 6-8.
make this for the adults. My kids can’t
do grapes and wine is a big yeast feeder, but I really like this one. Goes well with thin spaghetti and marinara or
alfredo sauce (for those not GFCF).
got this from Special Eats cookbook by Sueson Vess.
Chicken Stew
lbs boneless chicken breasts cut into 1-inch cubes (I use organic from TJ’s)
oz. chicken broth (I use one container of Pacific or Imagine and save 3 oz for
mixing corn starch at the end)
cups cubed peeled potatoes (I just usually use about 2 potatoes)
cup chopped onion (I usually just use one onion)
cup sliced celery
cup sliced carrots (I use at least 2 b/c my daughter likes carrots)
can (6 oz. no salt added) tomato paste (we use Tropical Tradition)
tsp paprika
tsp pepper
tsp rubbed sage
tsp dried thyme
cup cold water (or I use the rest of the chicken broth)
TB of tapioca starch (or corn starch)
a crock pot, combine first 11 ingredients.
Cover and cook on high for 4 hours.
Mix tapioca starch and broth until smooth and stir into the stew. Cook for another 30 minutes.
usually use 4 chicken breasts in this but you could add more depending on how
many you are serving. I make this recipe
a lot. My daughter really likes this. It has more of a beef stew taste to it, as
opposed to a chicken pot pie. I send it
in for lunch for my daughter in a thermos.
put my onions in the freezer for about 10 minutes before slicing and then run
under cold water while peeling the skin. Otherwise, my eyes are watering big time. Also try to breathe through your nose and
close your mouth while cutting.
to 2 lbs of meat (I order from www.grasslandbeef.com)
large bell pepper, chopped (any color – I used red)
medium onion, chopped
to 2 jalapenos (I use 1), take out the seeds
28 ounce cans of crushed tomatoes
15 oz cans of beans (I used black and kidney, or use navy,etc.)
TB of chili seasonings (see recipe below)
TB of corn meal (or 1 TB of GF flour for thickening)
noodles (optional). I cook Tinyada
noodles and throw in at the end.
a large pot, brown meat. Add chopped
onions, peppers, and jalapenos and cook for 3-4 minutes. Add remaining ingredients. Simmer at least 20 minutes on low, stirring
often to prevent the bottom from burning.
Cool and freeze any leftovers.
of stewed tomatoes, and 1 TB of chili mix, and add 1 cup of cooked
noodles.)
Seasoning Mix:
TB chili powder (if you want it hot instead of mild, use 2 TB)
tsp sea salt
tsp onion powder
tsp cumin
tsp garlic powder
tsp oregano
all the ingredients and store in an airtight container or glass jar in a cool,
dry place. If you like this chili,
double the above seasoning recipe and store for later use.
hot dogs (We use Applegate Farms.)
cup masa corn flour
cup cornmeal
cup honey
egg
tsp baking powder (I use Rumford Aluminum Free)
dry mustard (I used regular French’s mustard)
cup rice milk or water (Pacific Rice Milk)
cup vegetable oil, divided
and pat dry. I usually cut into 3 pieces
and make mini corn dogs.
together the masa flour, cornmeal, honey, egg, baking powder, dry mustard,
milk, and 2 TB of oil.
frying pan until hot. Dip a hot dog into
the batter and coat well. Shake off
excess. Fry a few at a time and cook
until golden. Remove to a paper towel
lined plate and drain.
temp, then wrap in foil or wax paper and place in a heavy-duty zip lock
bag. Freeze up to 1 month.
in a saucepan of water. Always freeze
your hot dogs when you get them home from the store, because they go bad
quickly.
they don’t burn. I’ve made these without
the egg before too.
Fried Chicken
cup all purpose flour (I use Bob’s Red Mill all purpose flour)
tsp garlic salt
tsp pepper
tsp paprika
tsp poultry seasoning
egg, beaten (optional – I now just dip in rice milk, then the flour mixture)
cup rice milk (I use Pacific Rice Milk)
oil (I use olive oil)
a large zip lock bag, combine first five ingredients. In a shallow bowl, beat the egg and
milk. Add the chicken to the bag and
shake to coat. Dip into egg mixture and
shake again. Remove from bag and let
stand for 5 minutes.
about 1 inch of oil in a large skillet.
Fry chicken until golden brown on all sides. Reduce heat to medium and cook until a meat
thermometer reads 180 degrees; about 15 minutes. I’ve needed to place the chicken in a baking
dish once they are browned and put in the oven at 350 for a 10-15 minutes to
finish cooking the inside (so that the outside doesn’t get too crisp). I leave in until it reaches 180 degrees, or
is cooked through.
kids love chicken legs.
got this recipe from www.allrecipes.com.
Honey Garlic Buffalo Wings or Legs
lbs of chicken wings (or 10 chicken legs)
cup of honey
cup of lemon juice (I use fresh)
cup hot sauce (I used 365 brand)
cup of water
TB of ketchup (I use Heinz Organic)
TB of CF butter (ghee or soy free Earth’s Balance)
tsp garlic powder
tsp ground ginger
tsp salt (I use Redmond’s Real Sea Salt)
of each: pepper, cayenne pepper, and paprika
the above in a saucepan. Heat to boiling
and simmer for 5 minutes. Place the
wings into a 9×13 baking dish. Pour
sauce over wings. Cover with saran wrap
and place in refrigerator to marinate for about 2 hours. Bake at 400 degrees for 1 hour, turning once
half way through. If you use less than 3
lbs of chicken wings, just watch the chickens to make sure they don’t burn. You may need to cook for less time.
now make these with chicken legs b/c that’s what my kids prefer. My kids all loved these. They weren’t spicy, but sweet.
Garlic Lime Chicken
1 tsp salt (I use Redmond’s Real sea salt)
to 1 tsp pepper (I use ½ for low oxalate, but recipe calls for 1)
tsp garlic powder
tsp onion powder
tsp thyme
tsp paprika
tsp cayenne pepper
TB ghee
TB olive oil
cup chicken broth (I use Pacific organic)
TB fresh lime juice
boneless skinless chicken breasts
a bowl, mix together the seasonings.
Sprinkle mixture onto both sides of the chicken breasts. I use about ¼ tsp of the seasonings on each side of a large
organic chicken breast. How much you use
depends on how spicy you want it. I like
it spicier, but then my kids won’t eat it.
1/4 tsp on each side, seems to work. In a skillet, heat butter and oil over medium
high heat. Saute chicken until golden
brown, about 5-7 minutes on each side.
Turn down the heat and remove chicken and keep warm (put a plate over
them). Add the lime juice and chicken
broth to the pan, whisking up any browned bits off the bottom of the
skillet. Keep cooking a few minutes
until the sauce has reduced slightly.
Add chicken back to the pan to thoroughly coat with mixture and
serve. I like to serve with rice and
drizzle some of the lime juice mixture over it.
If you don’t have limes or chicken broth handy, you could skip the last
part. I double the above recipe, and
keep the seasonings in a jar for when I make this. We make this often.
from a recipe on www.flylady.com.
pound boneless, skinless chicken breasts, cut into large chunks
garlic cloves, minced
½ TB fresh rosemary leaves stripped from stems (or about ¾ TB dried)
Seasoning) or Kosher salt and black
pepper
lemon, juiced
cup chicken broth (I use Pacific brand from Woodman’s)
Cut up chicken and place in a 9×13 baking dish. Add garlic, rosemary, olive oil, and
seasonings to the dish. (I use salt and
pepper. I fill ½ TB with about ¼ pepper
and ¾ salt.) Toss and coat the chicken, then place in the oven for 20
minutes. Remove from oven and add the
lemon juice and chicken broth. Return to
oven and turn the oven off. Let stand
for 5 minutes, then remove from the oven.
I serve this with rice. Spoon the
pan juices over the chicken and rice and serve.
This makes about 4 servings.
this growing in my garden this summer, but I think it would taste OK with dried
as well.
Rachel Ray recipe.
Hamburger/Steak Seasoning
Kosher salt (I use Redmond’s Real Sea
Salt)
TB pepper
TB garlic salt
TB onion salt
tsp celery salt
all ingredients and store in a small Tupperware container. Use about 1 TB of olive oil to moisten the
meat and keep it from sticking to the grill.
Right before grilling, sprinkle the seasoning over hamburgers or steaks
on the top side only. I usually use
about 1/8 to ¼ tsp per hamburger. This is the seasoning they use at Cheeseburger
in Paradise restaurants.
usually eat hamburgers without buns and dip in ketchup or use Ener-G tapioca
hot dog buns cut in half – warm up in the microwave.
Use McCormick spices as they are GFCF. Some spice companies add flour to make their
spices free flowing. I use the organic
ones in the glass bottles.
Honey Lime Chicken
boneless chicken breasts
tsp of garlic salt
TB cooking oil (I use olive oil)
can (20 oz.) sliced pineapples
cup of honey
TB of lime juice (I use 2-3 fresh limes)
soy sauce (Can use San J Tamari Organic Wheat Free Soy Sauce)*
tsp tapioca starch (or corn starch)
chicken with garlic salt. In a large
skillet over medium-high heat, brown chicken in oil. Drain pineapple, reserving juice. Add ¼ cup juice to skillet and set remaining
juice aside. Reduce heat, cover and
simmer 6-8 minutes or until juices run clear.
Meanwhile, combine honey, lime juice, soy sauce, corn starch, and
remaining pineapple juice. Remove
chicken and keep warm. Pour honey
mixture into skillet and bring to a boil over medium heat, stirring for 1-2
minutes. Add pineapple and heat
through. Pour over chicken and
serve.
make with rice and sprinkle soy sauce over rice. This tastes kind of like Chinese food. It’s sweet, and my kids actually eat
it.
you are soy free, you can combine 4 oz of molasses, 1.5 oz of balsamic vinegar,
and sugar to taste, to make a soy substitute.
Use 1 to 2 TB of this instead of soy sauce. I then use the juice from the skillet to
drizzle over the rice.
got this recipe from Taste of Home 30-Minute Cookbook; soy sub from www.taca.org.
Italian
Chicken
cup chopped onion
& 1/8 tsp paprika, divided
tsp olive oil, divided
cups of chicken broth (I use Pacific organic)
cup tomato paste
bay leaf
tsp Italian seasoning
cup gluten free flour (I used white rice flour, or use any GF flour blend)
tsp salt (I use Redmond’s Real Sea Salt)
tsp garlic powder
tsp dried oregano
lbs chicken breasts cut into tenderloin sizes
tsp grated parmesan cheese (optional)
a small saucepan, sauté onion and 1/8 tsp of paprika in 1 tsp olive oil until
tender. Stir in chicken broth, tomato
paste, bay leaf, and Italian seasoning.
Bring to a boil. Reduce heat and
simmer uncovered for 10 minutes.
in a large zip lock bag, combine the flour, parmesan cheese (if using), salt,
garlic powder, oregano, and remaining 1 tsp of paprika. Add chicken and shake to coat. In a separate skillet, cook the chicken in 1
tsp of oil until cooked through. Remove
bay leaf from tomato mixture and pour over chicken and serve.
make this with Tinkyada GF spaghetti and sauce on the side. Tastes a little like parmesan chicken.
Lemon Mustard Chicken
cup olive oil
TB minced fresh rosemary (or dried)
TB Dijon mustard (I use 365 brand from WF)
TB fresh lemon juice
tsp fresh minced garlic
TB kosher salt (I used Redmond’s Real Sea Salt)
tsp ground fennel seed (I grind up fennel seed in a small clean coffee grinder)
tsp pepper
chicken breasts (I use Organic Smart Chicken brand from Woodman’s)
all ingredients in a large zip lock bag.
Let sit for at least 1 to 2 hours in the fridge or overnight. Grill or cook on stovetop with a TB of olive
oil. (I cook mine on the stove.) Serve with rice. I make the lemon herb sauce below and drizzle
it over the rice and chicken.
Herb Sauce
cup chicken stock (I use Pacific Organic Chicken Stock from Woodman’s)
tsp Dijon mustard
TB fresh lemon juice
cup olive oil
tsp chopped mixed fresh or dried herbs such as basil, parsley, and/or oregano
of salt and pepper
a small saucepan, bring the chicken stock to a simmer. Add the other
ingredients and heat through. Use a
whisk to stir up the ingredients. Serve
atop chicken and rice.
free meatloaf, I finally found a winner.
I combined and adapted a few different recipes to come up with this
one. If you can do eggs, I don’t think
it would hurt to add one in to help bind everything together, but it’s not
necessary.
grass fed beef from www.grasslandbeef.com)
Pacific Original)
Glutino)
for the top (I use U.S. Wellness’ BBQ sauce from the same place I order beef
above. It’s really good.)
(except for the ketchup or BBQ sauce) and mix with your hands until well
combined. Place in a loaf size baking dish (9×5 or so). Top with the ketchup or BBQ sauce. Cook at 350 degrees for 45 minutes to an
hour. I cooked mine for an hour because
grass fed meat usually needs to cook a little longer. Cut in slices and serve. This doesn’t hold together quite like regular
meat loaf with eggs, but it’s much better than other recipes I’ve tried. We dip in ketchup. Goes well with mashed potatoes.
Pot Roast
boneless beef roast, about 2-3 lbs (I use Eye of Round roasts)
TB olive oil
medium onion, sliced (I usually use Vidalia or yellow onions)
cup of beef broth (I use Imagine brand from Woodman’s or Whole Foods)
to 4 cups of cut up vegetables (carrots, celery, parsnips, potatoes, etc.)
garlic clove, minced
to 2 bay leaves
tsp dried thyme
tsp salt
tsp black pepper
to 2 TB cornstarch or tapioca starch to thicken
cook this in a crock pot. Brown roast on
all sides in a large skillet with about 2 TB of olive oil. I place about half of the cut up onions on
the bottom of the crock pot and place the browned pot roast on top. Add the other half of the onion, vegetables,
seasonings and broth. Stir to distribute
spices and until all ingredients are well coated with liquid. Cover and cook on low for 8-10 hours or on
high for 4-5 hours.
make gravy – After the roast is done, strain the cooking liquid and thicken
with arrowroot starch. (Blend 1 to 2 TB
arrowroot with ¼ cup cold water or beef broth.
Stir to dissolve, then pour into hot liquid.) Cook liquid until clear. Add more starch to achieve desired
consistency.
this recipe from “Special Eats” by Sueson Vess.
Pulled Pork
My mom makes this for birthday parties. She uses a pork shoulder and cooks it in the
oven, but I used a pork loin roast from Trader Joe’s ($8 for 2 lbs.) and threw
it in my crockpot. Both tasted the
same. This is really good all by itself,
or add barbeque sauce and put on a bun. I
did find that a 2 lb roast didn’t make very much (served about 3-4).
TB chili powder
TB onion powder
tsp salt
tsp garlic powder
tsp pepper
of cayenne pepper (optional)
pork and pat dry with paper towels. Trim
off any fat. In a small bowl or large
zip lock bag, combine seasonings. Rub
onto pork on all sides. Cover and
marinate in the fridge at least 2 hours or overnight.
pork in a crockpot on high for 4-5 hours (or on low for 10 hours), or in a 350
degree oven for 5 hours, tightly covered with tin foil. You’re not supposed to need any liquid (it
will create it’s own while cooking), but I usually add ¼ to ½ cup of beef broth
to the crockpot. When done cooking,
strain out the fat in the crockpot drippings. Then pull parts of the pork off
to make shreds of pork and place in a large bowl. If you’re not using BBQ sauce, add some beef
broth to moisten the pork, then put it all back into the crockpot to warm the
broth.
use BBQ sauce from U.S. Wellness, which is where I order our grass fed meat
from. (www.grasslandbeef.com)
bowl, combine 2 cups of BBQ sauce and 3 cups of beef broth (I use
Pacific). Stir over pork in crock pot
and cook 1 hour more on high. You can
also just add broth to the pork and let people add their own BBQ sauce, or
leave it off. Serve with buns or
alone. We use Ener-G Tapioca hot dog
buns from the health food store.
the pork roast.
Rotisserie Chicken
This recipe is for a whole rotisserie chicken (about
3-4 lbs). Remove any neck and giblets
(they’re usually inside the chicken in a bag if they include them), rinse the
whole chicken in cold water and pat dry with paper towels. Make sure the legs of the chicken are on top
when you place the chicken in the dish and rub the herbs on.
cup butter (I use Purity Farms Ghee, melted or Earth Balance Soy Free)
cup olive oil
TB chopped fresh parsley
tsp dried crushed rosemary
tsp sea salt
tsp fresh garlic, minced (about 2 cloves)
tsp pepper
oil as needed
oven to 350 degrees. Combine the herb
rub ingredients in a large bowl and mix well.
Rub half of the mixture onto chicken, both on the outside of the skin
and just under the skin, on the top of the chicken. With the other half, mix with 6 sliced
carrots, 6 red potatoes (peeled and quartered), and 3 medium onions. Place vegetables around the chicken in the
pan. I drizzle some olive oil over the
whole chicken to allow for more liquid for basting. Bake for 1 ½ to 2 hours, basting every 30
minutes or until meat thermometer inserted into inner thigh reaches 175-180
degrees. You do not need to wrap in tin
foil. Cooking time depends on the size
of the chicken. Let sit for 10-15
minutes before cutting.
fresh parsley gives it a good flavor. I
bought a plant of parsley ($1.99) this summer and planted it outside and I had
fresh parsley all summer. Just cut off
what you need, and more grows back in a couple weeks.
save whatever’s left when we’re done eating (the bones, etc.) and throw in a
large zip lock bag in the freezer or fridge to use later for making chicken
stock (see recipe). It’s a bone broth
recipe. I use Organic Smart Chicken
brand from Woodman’s.
Spicy Pork Tenderloin
1 to 3 TB chili powder (I use about 2)
1 tsp salt
¼ tsp ground ginger
¼ tsp ground thyme
¼ tsp pepper
2 pork tenderloins, about 1 pound each (I get mine
from Trader Joe’s)
Combine the first 5 ingredients. Rub over tenderloins. Cover and refrigerate for 2-4 hours. Grill over hot heat for 15 minutes per side
or until juices run clear and a meat thermometer reads 160 degrees. Make sure you turn often to prevent the
outside from burning.
This is really good.
Cost: $9 for the pork tenderloins. Serves 5-6.
lb of boneless skinless chicken breasts cut into strips
medium carrot, sliced
cup chopped onion
tsp canola oil
small zucchini sliced
cup snow peas, thawed
medium sweet red or green pepper, cut into strips
TB sugar
TB corn starch
tsp pepper
can pineapple juice (6 oz)
TB ketchup (I use Organicville)
TB lemon juice (I use fresh)
TB soy sauce (if soy free, use soy free sub listed below)
can (8 oz) of unsweetened pineapple slices cut up or chunks
a skillet, cook chicken, carrot, and onion in oil until chicken is
browned. Add the zucchini, snow peas,
and green pepper. Cook and stir until
vegetables are crisp tender.
a bowl, combine sugar, cornstarch, pepper, and pineapple juice until smooth. Stir in ketchup, lemon juice, and soy
sauce. Pour over chicken mixture. Add pineapple and bring to a boil. Cook and stir for 2 minutes or until
thickened. Serve over cooked rice.
Sauce Sub:
1.5 oz of balsamic vinegar, 4 oz of molasses, and 1 to 2 tsp of sugar. Store in the refrigerator.
Taco Seasoning
tsp onion powder
tsp chili powder
tsp crushed red pepper
tsp dried oregano
tsp salt
tsp tapioca starch (or corn starch)
tsp garlic powder
tsp ground cumin
I double the above recipe and keep stored in a glass jar. I use about 3 tsp for 1 lb of meat. Adjust to taste.
contains corn syrup. I actually prefer
this one to McCormick’s. Brown meat,
then add spices. I add a little water
and simmer.
Brown Rice Tortillas) or corn chips like Xochitl (Woodman’s or WF) or Green
Mountain Gringo. Tostitos have cross
contamination issues, but the scoops are ran on a different line, so are
probably better than the regular Tostitos, but we just avoid them because they
also contain soy and GMO’s (genetically modified ingredients).
*Use McCormick spices as they are GFCF. Some spice companies add flour to make their
spices free flowing.
Nardone’s cookbook, “Cooking for Isaiah.”
Kind of like a healthy version of onion rings. A little messy to eat, but they’re really
good.
Vidalia, stem and root trimmed, halved crosswise
use Erehwhon)
365 or some other brand from Whole Foods)
parsley
sprinkling
drizzling
degrees. Grease a baking sheet (I use
olive oil). In a small bowl, combine the
cereal crumbs, garlic, mustard, 1 tsp salt, parsley, thyme, and olive oil. Place the onions, cut side up on baking
sheet. Season with salt and pepper and
then drizzle with olive oil.
then drizzle generously with oil again.
bake for 20 minutes.
additional 30 minutes or until topping is toasted and crisp.
recipe and then keep stored in my freezer.
My daughter loves these. I like
to make these when we are coming down with a cold or flu because onions help
kill germs in the air, and they are good for you. I make these on a Friday though, because
after my daughter eats 4 whole onions, her breath is not so lovely the next
day. J
Baked Potato Skins
medium to large baking potatoes, baked
TB olive oil
tsp salt
tsp garlic powder
tsp paprika
tsp pepper
(I use Applegate Farms Sunday Bacon from WF)
green onions, sliced (optional)
bacon. You can cook in the oven on a
baking sheet that has sides, at 375 degrees for 16-20 minutes, depending on the
crispiness you desire. Blot bacon with
paper towels and allow to cool, then crumble into bits. Set aside.
the potatoes. Wash potatoes and dry with
paper towels. Put in oven at 425 degrees
for 30 minutes. Take out and pierce with
fork 3 or 4 times. Put back in the oven
for 30 more minutes (depending on the size of the potatoes).
baked potatoes in half lengthwise. Scoop
out pulp, leaving a ¼ inch shell. Place
potato skins on a greased (I use melted butter) baking sheet. Combine oil, salt, garlic powder, paprika,
and pepper. Brush over both sides of
skins. Bake at 475 degrees for 7
minutes; turn over. Bake until crisp,
about 7 more minutes. Sprinkle bacon
inside skins. If you want to add some
parmesan and cheddar cheese for other members of your family, add these, then
bake 2 minutes longer or until the cheese is melted. Top with sour cream and green onions
(optional). Serve immediately.
usually need to double the seasoning and oil recipe but I think it depends on
how big the potatoes are.)
sometimes use Hormel All Natural bacon from Woodman’s when I can’t get out to
Whole Foods.
Apples
apples, peeled and sliced (once sliced, cut slices in half)
1/3 cups of water
tsp organic cornstarch
cup brown sugar (Domino Light Brown Sugar)
TB of flour (any GF blend)
tsp cinnamon
tsp butter (I use Ghee or Earth Balance Soy Free butter)
dashes of salt
the oven to 350 degrees. In a bowl,
combine the water and cornstarch. Then
add the flour, cinnamon, salt, sugar, and butter. Place the sliced apples in an 8×8 baking
dish. Pour the cinnamon mixture over the
apples. Cover with aluminum foil and
bake for 40 minutes, stirring every 10 minutes.
Sometimes I set the timer for the first 10 minutes, so I don’t forget to
stir them. Serve alone or over ice
cream (Purely Decadent Vanilla Coconut Ice Cream) or on top of pancakes.
freeze any leftovers in single servings.
I make this for holiday gatherings sometimes. Just double the above recipe.
Bruschetta
Bread
tomatoes (I like using Roma), seeded and diced
TB olive oil
TB fresh oregano (or ½ TB of dried)
TB chopped fresh basil (or 1 TB dried; tastes better using fresh)
tsp chopped fresh parsley (or 1 tsp dried)
tsp pepper
tsp salt (I use Redmond’s Real Sea Salt)
garlic cloves, minced
of a sweet onion or shallot, chopped (optional)
cup grated parmesan cheese (optional; if dairy free, can use Daiya mozzarella
cheese)
Combine all ingredients except for the parmesan
cheese in a bowl.
If you are gluten free, I like to put this on top of
Anna’s gluten free bread or their herb bread from Whole Foods or your local
health food store. It’s a bread
mix. One of the best gluten free breads
out there. Cut in slices. I toast the bread in the toaster oven first
to warm, then add the tomato mixture and warm again just until warm. If you put the tomato mixture on first, the
bread tends to get too soggy.
you are not gluten free, preheat oven to 400 degrees. Place sliced French or Italian type bread on
a baking sheet and spread tomato mixture on top, then sprinkle with parmesan
cheese. Bake for 8-10 minutes.
like to use make this in the summer because I grow basil, parsley, and roma
tomatoes in my garden. You can use as
much or little of the above ingredients as you like. I just use this recipe as a starting point,
and adjust to personal taste. I don’t usually add the onion or cheese. If you’re making this recipe for a party, you
will definitely need to at least double the recipe.
Garlic Mashed Potatoes
medium potatoes, peeled and cut into quarters or eighths
to 5 garlic cloves
cups of water (or enough to just cover potatoes)
TB olive oil
tsp of salt
of pepper
(Ghee from Whole Foods) to taste
potatoes and whole garlic cloves to a boil.
Reduce heat, cover and cook for 20 minutes. I remove the lid slightly to let steam
out. Watch carefully or it will boil
over. Drain, reserving 2/3 cup of the
cooking liquid. Mash the potatoes with a
masher. Add 2 TB oil, 1 tsp of salt, and
a pinch of pepper, and the reserved 2/3 cup of liquid. Stir until smooth. Yields 4 to 6 servings.
also add about 3 TB of butter and if you want to add rice milk, use a little
less water
got this recipe from a Taste of Home Cookbook 1997
Potato Wedges
holidays and everyone always asks her for the recipe. She just laughs. It’s very simple! I just saw a similar recipe in The Duggars’
book, “20 and Counting.”
other white potatoes (about 1 per person)
kind that grinds out fresh pepper)
thoroughly. You can peel the potato skins,
but the last time I forgot and left them on, and they turned out really
good! One less thing for me to do, so
next time, I think I’ll leave them on again, or do half and half, as my toddler
needs the skins off.
lengthwise, and then one more time.
(Depending on how big the potatoes are, I’ll cut them in fourths or
eighths.) Place potatoes in a large bowl
and sprinkle with olive oil, and mix until all the potatoes are covered in
oil. Sprinkle with salt and pepper to
taste. I haven’t measured this out. I just kind of guess. Place on a pan with sides (this is best as
the darker pan will help get the potatoes brown and crisp), or I’ve been just
using a glass 9×13 baking dish. It’s
best not to let the potatoes touch too much or they will end up soggy instead
of crisp. Bake at 425 degrees for 45
minutes to an hour, or until tender and lightly browned. I stir up the potatoes once or twice while cooking.
and garlic powder as well.
Seasoned Red Potatoes
small to medium red potatoes
tsp parsley
tsp basil
tsp thyme
tsp rubbed sage
tsp crushed rosemary
tsp garlic powder
tsp paprika
tsp pepper
tsp salt
TB olive oil
TB melted butter (or as much as needed) ( I use Ghee)
or until potatoes are tender. Stir
potatoes about half way through cooking time.
made these with just salt, pepper, and paprika before too, so if you don’t have
one of the spices, just omit it. The oil
and butter ratio can be whatever you want.
I’ve used more or less of both and it always turns out fine.
keep in a glass jar and then use about 3 tsp’s per 8 potatoes, or to taste. Red potatoes are healthier than white
potatoes, and I always try to get organic in potatoes.
2 TB olive oil
onion, chopped fine
garlic clove, minced
cups white rice (I use Uncle Ben’s 5-Minute Rice)
cups chicken stock (I use Pacific brand or homemade)
heaping TB of tomato paste
of oregano
tsp salt (I use Redmond’s Real Sea Salt)
a large saucepan, start to heat chicken stock to bring to a simmer.
up your onion and garlic (I throw mine in my food processor). In a large skillet, brown rice in olive oil
on medium-high heat. Add onion and
garlic. Cook onion and rice mixture,
stirring frequently (garlic tastes really bad if it gets burned), about 4
minutes, or until onions are softened.
your chicken stock has come to a simmer, add tomato paste, oregano, and
salt. Then add the rice to the
broth. Bring to a simmer. Cover and lower heat and cook 15-25 minutes
(I usually do 15), depending on the type of rice and the instructions on the
box. Turn off heat and let sit for 5
minutes. (if you use a different rice,
you will need to adjust water and cooking time.)
make this when we’re having chicken fajitas.
I sometimes make regular white rice and mix it with the Spanish rice to
stretch it farther.
one takes a little long to make for a side dish, but it is SO good and goes so
well with the chicken fajitas. I did
find that if you use a different kind of rice, you have to adjust cooking time
and amount of chicken broth.
the rest of your tomato paste, you can make chicken stew, or save it in 1 TB
portions in the freezer for use the next time you make Spanish rice.
Spicy Red Potatoes
cup olive oil
TB chili powder
tsp onion powder
tsp garlic salt
tsp sugar
tsp paprika
tsp salt
tsp cayenne pepper
lbs large red potatoes, cut into wedges
is another way to season red potatoes.
In a large bowl, combine first eight ingredients. Add potatoes and toss to coat. Arrange in a single layer on greased baking
sheet (I use oil to grease). Bake at 400
for 35-40 minutes or until potatoes are tender and golden brown, turning
once. We prefer the other red potato
seasoning mix, but this one is good too.
Broccoli Soup
TB butter (I used 3 TB of Ghee and 1 TB of olive oil)
lbs of fresh broccoli (I used about 4 cups of fresh broccoli florets)
large onion, chopped
carrot, chopped (use big carrots, not baby carrots)
tsp of salt (I use Redmond’s Sea Salt
from WF)
tsp pepper
tsp ground nutmeg
cloves of garlic
TB of all-purpose flour (I used a Namaste GFCF flour blend)
cups low sodium chicken broth (I used homemade or use Pacific brand)
cup coconut milk (I use So Delicious Coconut Milk)
up your garlic, onion, and carrot and cut broccoli into florets and wash. Melt butter and oil in heavy medium pot over
medium-high heat. Add your broccoli,
onion, carrot, and seasonings. Saute until onion is translucent, about 6
minutes. Add the 4 TB of flour and cook
for 1 minute, until the flour reaches a blonde color. Add the chicken stock and bring to a
boil. Simmer uncovered until broccoli is
tender, about 15 minutes. Pour in
coconut milk. Transfer soup to an
immersion blender in 2 batches. (I used
my food processor. I’m assuming you
could use a blender too.) Puree the soup. I had to add about 2 TB of tapioca
(or corn) starch blended with some chicken broth or water in order to thicken
it slightly.
made about 4-5 servings. I double this
recipe and freeze individual portions (about 2 cups). I freeze my soups in glass mason jars. Just leave enough room at the top for
expansion and take out the day before you want to eat it.
carrots are dipped in chlorine and are made from the deformed carrots.)
adapted this recipe from www.foodnetwork.com.
Chicken Soup
cups of homemade chicken broth/stock (see recipe)
TB of olive oil
cup diced celery (about 2 celery stalks)
cup diced carrots (about 3 carrots)
to 1 onion, chopped (optional)
garlic clove, minced
tsp rosemary
tsp sage
tsp ground thyme
cup chopped fresh parsley
meat from a rotisserie chicken
a large pot, saute onions, garlic, celery, and carrots for about 10 minutes in
olive oil. Try to add the garlic during
the last 5 minutes to make sure it doesn’t burn. Add chicken stock and bring to a simmer. Add the seasonings. Simmer uncovered for 10 minutes. Add the cooked chicken pieces and parsley and
heat through. Season to taste and
serve. (I usually add a dash of pepper
and sea salt.)
daughter likes chicken soup without noodles but you could add noodles or rice
to this.
freeze this in single portions (about 2 cups). ). I freeze my soups in large glass mason jars. Just leave enough room at the top for
expansion. The only problem with using
these jars is you have to remember to take one out the day before you want to
use it, or else you need to run it under hot water for a while to defrost it
enough to get it out of the jar to reheat in a saucepan on the stove. Be careful, b/c a quick change in temperature
can cause the bottom of the jar to break off when defrosting. It’s not good to put hot soup in plastic
containers. They leach chemicals into
the food.
Chicken Stock
magnesium. Because the stock is food, the
minerals are more easily absorbed than any supplement. Chicken soup has the ability to calm, feed
and repair the GI lining in the small intestine. Chicken stock will heal the nerves, improve
digestion, reduce allergies, relax and provide you with strength. Chicken soup is truly a miracle food. Chicken stocks should always be made from
organic chickens.
whole organic chicken (see Rotisserie Chicken recipes)
quarts filtered water (16 cups)
TB Bragg’s raw apple cider vinegar (optional – I leave out b/c we avoid
apples)
large onions, coarsely chopped
organic carrots, peeled and coarsely chopped
organic celery stocks, coarsely chopped
bunch organic parsley
TB unprocessed sea salt i.e., Celtic, Himalayan etc.
TB organic coconut oil
TB fresh ginger (optional)
or more meals are gained from this recipe.
You first have a roasted chicken to serve and can then cook the bones
for stock, and then make soup.
large pot or freeze the bones in a large zip lock bag if you want to make it
later. Regardless of when you’re
preparing the meal, add all of the ingredients (except salt) and let it sit for
a minimum of 30 minutes, or up to 24 hours in a large stock pot. Bring to a
boil and scrape the scum that rises to the top. Simmer for anywhere from 6-24 hours. You can add more water if it cooks down too
much. Add the parsley about 10 minutes before you are finished cooking the
stock. This will add more minerals to
the stock. Add salt to taste. When the stock cools, strain and put it in
the refrigerator to further cool. When
you are ready to use the stock, scrape the fat off and save it for later use,
such as sautéing meat or vegetables.
from Nourishing Traditions Cookbook by Sally Fallon
Hearty Beef Vegetable Soup
lbs boneless beef top sirloin steak, cut into ½ inch cubes
cups chopped onions
cup butter (Ghee)
quarts of hot beef broth (I used Imagine brand)
cups sliced carrots
cups cubed peeled potatoes
cup chopped celery
TB sea salt
tsp dried basil
tsp pepper
bay leaves
+ cups tomato juice (I’m not sure on the brand.)
beef and onions in butter in batches; drain. Add the water, vegetables, and
seasonings. Bring to a boil and reduce
heat. Cover and simmer for 20
minutes. Add tomato juice. Cover and simmer for 10 minutes longer or
until the beef and vegetables are tender.
Discard bay leaves. Yields 20
servings (8 quarts).
could easily cut this recipe in half. My
mom made this for me and she combined all ingredients in some huge thing (no
idea what to even call it) and cooked it at 350 degrees for 5 hours, covered
with tin foil. It’s really good
soup. My daughter loves it. Kind of tastes like a minestrone soup. My mom also said she used a lot more tomato
juice than the recipe called for because my daughter loves the broth of
soups.
Minestrone Soup
TB olive oil
cups chopped onions
cups sliced celery
cups sliced carrots
to 2 tsp dried oregano
to 2 tsp dried basil
tsp chili powder
cups of water or stock (I used 4 cups chicken stock and 2 cups water)
cups cooked pinto beans or 2 cans (15 oz each, rinsed and drained)
cups stewed tomatoes (or 2 cups tomato puree and 2 cups water)
tsp salt
cup chopped green bell peppers
cup chopped fresh parsley
TB fresh lemon juice
tsp agave nectar or honey
cloves of garlic, crushed
cups cooked macaroni noodles (I use Tinkyada) or brown rice
the oil over medium heat. Add the
onions, celery, and carrots and cook, stirring occasionally, for 10 minutes or
until soft, but not brown. Add the
oregano, basil, and chili powder. Cook
for 2 minutes. Add the water or stock,
beans (I omit the beans), tomatoes, and salt.
Cook for 30 minutes. Add the
peppers, parsley, lemon juice, agave or honey, and garlic. Cook for about 5 minutes. Add noodles and serve. Makes 6-8 servings. Cool and freeze any
leftovers in 2 cup portions. Can freeze
for 1-2 months.
got this from “The Allergy Self-Help Cookbook” by Marjorie Hurt Jones.
Chocolate Chip Quinoa Cookies
cups quinoa flakes (from the health food store or Whole Foods)
cups GF all purpose flour (I used Carol Fenster’s blend)
tsp baking soda (I use Bob’s Red Mill Aluminum Free)
tsp xanthan gum
tsp salt
cup shortening (I used Spectrum)
cup Sucanet or brown sugar firmly packed (I used Domino light brown sugar)
cup granulated sugar (I use organic sugar.
You don’t want to know why.)
large eggs (or I used Ener-G egg replacer – 3 tsp, and 4 TB warm water)
tsp GF vanilla extract
package (about 2 cups) of GFCF chocolate chips (Enjoy Life)
oven to 375 degrees. Finely grind quinoa
flakes in a processor (I used my food processor). Add GF flour mix, baking soda, xanthan gum
and salt and blend for 5 seconds.
shortening and both sugars in a large bowl until well blended. Beat in eggs and vanilla. Mix in dry ingredients. Mix in chocolate chips.
dough into balls using a cookie scooper, or approximately 2 TB’s, and place
onto an ungreased baking sheet. I like
to use parchment paper (not the same as wax paper). Very easy clean up and prevents cookies from
sticking. Flatten the cookies slightly.
until the edges are golden brown, about 12 minutes. Cool on sheets for 5 minutes then transfer to
racks and cool completely. Makes 4 dozen
cookies. (I got about 36 cookies). Freeze the cookies in a large zip lock bag
after they cool.
quinoa flakes gives an oatmeal kind of taste to them. Quinoa is high in protein. I made these after my kids had been on the
diet for a while, and they liked them. I
think they’re pretty good. Good store
bought ones are by Gluten Free Pantry.
They’re pre-made in the frozen food section (I found at Woodman’s). You just stick them in the oven. They do have corn syrup, but they’re really
good.
if you really want to know why I now buy organic sugar – I read that they make
sugar bright white by running the sugar through the bone char of dead
animals. That’s why they are not
kosher. Yuck! No thank you.
Some companies use bleach and chemicals on top of that. We’ve cut way back on sugar anyway, so the
increased cost in buying organic doesn’t affect us as much.) I got this recipe from Sueson Vess’ Special
Eats cookbook.
Foods)
stir over low heat until smooth. Remove
from heat. Add cereal to the pan and stir
to coat. Pour mixture into a greased (I
use butter) 9 x 13 pan and press down. I
put this in the freezer while I’m making the topping, otherwise it is hard to
spread the topping on.
smooth. Spread over rice krispy mixture
in pan. My son adds his own touch by
sprinkling extra chocolate chips over top.
chocolate topping. Store in
refrigerator. I cut these into squares
and store in a large zip lock bag in the freezer and then we just take one out
when we want one.
site. They have a few other recipes but
we haven’t tried those yet. They used to
sell this at Whole Foods and the health food store but they stopped for some
reason so now I have to order online. I
got from www.vitacost.com for $4.31
each. I also use this on chocolate chip
s’mores pancakes.
Chocolate Frosting
Spectrum Organic)
4 cups powdered sugar (I use organic)
4 TB cocoa powder (I use Hershey’s)
use Pacific brand)
2 tsp GF vanilla extract (I use Frontier or homemade) – optional
beat until creamy.
and two tablespoons of rice milk. Mix until creamy. Gradually add the remaining
3 cups of powdered sugar and rice milk.
to reach the desired consistency.
Rogers. It gives good instruction on how
to prepare dairy free ice cream and has a few good recipes. However, a lot of them use cashews and water
as the base, and I’d rather use coconut milk, so I adapted recipes from this
book. We did make chocolate ice cream
using cashews, that my kids loved, but I thought it was a little nutty/grainy
tasting. We just tried a vanilla coconut
one and it tastes very similar to Purely Decadent Coconut Milk ice cream found
at Whole Foods (for $5.50 for a small pint).
So, maybe try the store bought one first, and if your kids like it, make
your own. Chocolate always goes over
well and masks the taste of the coconut if that’s an issue.
cans. Save the remainder to make
smoothies with.)
vanilla. Do not use vanilla with alcohol
in it. It will impede the freezing
process. I have Authentic Foods vanilla
powder, but you then need to use ¼ of it in recipes when it asks for 1
tsp. So you’d use ½ TB here.) For the
beans, cut them up into small pieces, then grind them to a fine powder (or as
best you can) in a clean coffee bean grinder.)
you have already frozen your bowl you’re using.
You usually need to freeze it overnight.
until smooth. Leave in blender and place
in the freezer for a couple hours to get a little harder. Some recipes call for 6 hours. (Just check on it. It should thicken slightly before you
transfer it.) Then transfer to your ice
cream maker if you have one. If you use
an ice cream maker, it takes about 25 minutes for it to mix the ingredients
around as it hardens. If you want to add
anything to the mix, do it towards the end of mixing. Ie. Chocolate chips, small brownie chunks,
etc. If you don’t have an ice cream
maker, just freeze in your blender cup till it hardens (several hours),
stirring every hour or so. Then transfer
to Tupperware and store. I store in
several smaller containers so that we can just take out what we’re going to
eat. You usually need to let it sit out
for about 5 minutes or so to let it thaw before eating because it will be
harder than regular ice cream. If you
leave a lot of air in a big Tupperware container, that makes it more susceptible
to freezer burn. We top with Ah!Laska
chocolate syrup sometimes (Whole Foods or HFS).
Coconut milk is very good for the digestive tract and helps fight yeast.
add ½ cup of unsweetened cocoa powder (I use Hershey’s), and ¼ tsp of almond
extract (again, alcohol free). I think
you could omit the almond extract if you wanted, but I haven’t tried chocolate
ice cream yet.
at www.organic-vanilla.com. See
“Vanilla” recipe.
(optional, but helpful), or a hand held electric mixer. Most store bought marshmallows have blue
dye. My kids love making these. They do have LOTS of sugar though obviously. These don’t work in rice crispy treats though
for some reason.
TB Knox unflavored gelatin (2 envelopes)
cup cold water
cups sugar
cup hot water
of salt
tsp vanilla
sugar for rolling (I use organic – some add flour)
combine gelatin (2 envelopes) and cold water (1/2 cup) and let sit.
2 cups of sugar and 1 cup of hot water.
Stir till blended and then do not stir anymore. Boil to a soft ball stage (236-238 degrees). This takes about 20 minutes or so. Use a candy thermometer to check the
temperature. Once it gets close to the
236 degrees, watch it carefully, because it will rise in temp very quickly and
could burn.
mixture to your Kitchen Aid with the gelatin.
Then add a pinch of salt. Beat
this together until stiff and white.
Takes about 20 minutes or so.
vanilla. Beat into the mixture.
has been oiled and dusted with powdered sugar.
I dust the top with powdered sugar a few minutes after pouring into a
pan. Allow to sit until stiff enough to hold its own shape. Some recipes call for letting them dry out
for several hours or even overnight before cutting, but we usually can’t wait
that long. At least a couple hours is
good.
to make cutting easier. Have kids roll
in powdered sugar in a bowl. Let marshmallows
dry out some before storing in a zip lock bag.
roasting, add an extra envelope of gelatin to the recipe.
Nilla Wafers
cup butter (Or ½ cup butter and ½ cup shortening – Spectrum)
cup sugar (I use C&H or you could use xylitol)
egg (let sit at room temperature for a bit, or put in a bowl of warm water)
tsp powdered vanilla (I use Authentic Foods brand)
cup white rice flour
cup potato starch/flour
sugar.
cream for 1 minute. Chill dough in the
refrigerator for at least an hour.
(note – this is pretty small). Place on
a baking sheet and flatten slightly.
about 8 minutes.
shorten the cooking time, and lower the temp by 25 degrees. Freeze any leftovers in a large zip lock
bag.
cup peanut butter (I use Whole Foods brand to avoid soy)
cup granulated sugar (I use organic sugar)
cup packed brown sugar (Domino’s Light Brown Sugar)
cup butter, softened (I use Ghee)
tsp baking soda (Bob’s Red Mill to avoid aluminum)
tsp baking powder (I use Rumford to avoid aluminum)
egg (egg substitute won’t work well here)
cups of Envirokids Panda Puffs cereal (or Gorilla Munch)
cup semisweet chocolate chips (Enjoy Life)
Stir peanut butter, sugars, butter, baking soda and powder, and egg in a
large bowl until well mixed. Stir in
cereal and chocolate chips. Shape dough
by rounded tablespoonfuls into balls.
Place about 2 inches apart on ungreased cookie sheet. These will spread some. Bake 10-12 minutes. Cool for 5-10 minutes. Remove to wire cooling rack and cool
completely.
is the first GFCF treat I made. I had to
first get over the fact that I was cooking cereal! These are pretty good, but very crunchy. The kids love them. Make sure you let them cool long enough and
transfer to a cooling rack carefully.
They’re fragile!
you are peanut free, use cashew butter or almond butter and Gorilla Munch
cereal. Both these cereals have soy and
peanut cross contamination issues if your child is sensitive.
“Special Diets for Special Kids Two.”
Rating: 10
cup peanut butter (we use Whole Foods
brand to avoid soy)
cup white sugar (we use C&H cane
sugar)
creamy. Place small round balls
on ungreased cookie sheet at 350 degrees for 16-18 minutes. Flatten slightly with a fork and make an “X”
design. These will spread. Cool on rack.
Makes 24 cookies.
as a dessert in a school lunch, but not good enough for a substitute birthday
treat. My son loves these with chocolate
frosting on top or put some chocolate chips on top.
Cookbook”.
here. Take any juice you want and freeze
into popsicles. Sometimes we just use
lemonade (Simply Lemonade). Popsicles
don’t last long in our house, especially in the summer.
smoothies into popsicles. We make
smoothies with coconut milk (So Delicious – about a cup), a few pieces of
frozen banana (about 1/2 banana), and Dole canned pineapple that I have frozen
(I freeze in single portions of 2 slices
with some of the juice). Sometimes we
add a little bit of frozen mango or cantalope.
Add a little bit of water if needed.
I then sneak in a little bit of flax seed powder/meal. They don’t even notice. The above smoothie recipe is stage 1 Feingold.
the popsicle shape. My kids fight over
these. The ones they like the best are
called Jokari Cool Cones. I got them
from Amazon, or Bed, Bath, and Beyond usually has them. They are meant to hold ice cream but they like
them as popsicles. They resemble
push-ups. You cannot put liquid in these
very well though because they sometimes leak a little bit. Smoothies are fine though.
popsicles that are great for babies.
Just the right size. Now she can
have a popsicle along with her siblings.
I fill my daughter’s with fresh pears and frozen blueberries that I put
in my small baby food processor. She
loves them! If you have a teething baby,
you could even just freeze water for them to suck on.
there are a TON of fun shapes. They have
some really cool shapes that resemble ring pops (Tovolo).We have some of the
Orka swirl shaped ones that my kids love, but the plastic is cheap so be
careful not to drop the holder on a hard floor.
I just ordered some soft serve ice cream cone looking popsicle holders,
and some silicone ones that are similar to Go-Gurt push up tubes. We’ll see how those work.
envelope of Knox unflavored gelatin (at any grocery store by the Jell-O)
cups of fruit juice (I use Sir
Strawberry juice from Trader Joe’s)
gelatin in ½ cup of fruit juice. Put
remaining 1 ½ cups of juice into a small saucepan and bring to a boil. Add softened gelatin, stirring until
completely dissolved. Pour into
mold. Chill until firm. Makes 2 cups.
kids don’t like this one too much for some reason, but you can use any
juice. We’ll have to experiment. I think it tastes pretty similar to the real
thing but with more of a cherry taste.
got this recipe from the Feingold blue book.
Here’s
another one below I found online but haven’t tried yet:
frozen grape juice concentrate, thawed
gelatin (I use Knox)
juice. Boil the water and add the juice/gelatin mixture. Stir until
the gelatin dissolves. Remove from heat and pour into a lightly greased 9
x 13 pan. Chill. Cut into squares when firm. Refrigerate
leftovers. If you want these softer like
jell-o, instead of a jiggler, just use less gelatin.
Triple Berry and Apple Pie
can buy a pre-made pie crust from Whole Foods but it will have eggs. Below is the filling and topping. “Pamela’s” brand makes a wheat free bread mix
that you can make a pie crust out of that is supposed to be good.
cup granulated sugar
tsp of quick cooking tapioca (found in the canning section)
tsp cinnamon
cups frozen mixed berries (blueberries, raspberries, and blackberries)
or 3 Granny Smith apples, peeled and cut into small slices
- Grease
bottom and sides of pie pan with melted butter. Place pastry in pie pan. - In
large mixing bowl, stir together the sugar, tapioca, and cinnamon. Add the berries and apple slices. Toss gently till coated. Let stand 15 minutes. - Spoon
filling into pastry lined pie plate.
Dot with butter. (Do not
need to do this if you are using a crumb topping below.) - If
using a pie crust as a top, place pastry over fruit and crimp edges to
seal. Cut 4 small slits in the
crust near center. Cover edges of
crust with foil. - Place
pie on a foil lined cookie sheet to catch any over flow. - Bake
at 375 degrees for 45 minutes. - Remove
foil and bake another 30-45 minutes or until pie is bubbling at
slits.
(If you use this topping, you don’t need to dot top of pie with 2 TB of
butter in #3 above).
my Carol Fenster mix for everything. See
banana muffin recipe.)
stick)
fruit. Bake as above. Allow pie to cool for a while before cutting. Store leftovers in the refrigerator.
you sub pears for the apples (It does contain a lot of sugar though.). For the topping, make sure you refrigerate
your Ghee first (I normally leave my Ghee out).
I think you could easily get by with using less than ½ cup of Ghee for
the topping.
Filling:
(15 oz) of sliced peaches (I use a jar from Costco)
brown sugar packed
cornstarch or tapioca starch
cups of blueberries, raspberries, and blackberries (Trader Joe’s has a frozen
bag of these)
and Topping:
package of Enjoy Life Snickerdoodles (I usually use one and a half packages)
of shortening (I use Spectrum)
vanilla extract (I use organic or homemade to avoid corn syrup)
cup brown sugar packed
make the fruit filling, combine the juice from the peaches, brown sugar, and
cornstarch in a saucepan, and stir. Add
the fruit and cook on low until mixture thickens.
make the crust and topping, combine ingredients in a food processor or blender
until mixture resembles flax meal. Place
half of the mixture in an 8×8 greased baking dish. Pour the fruit mixture over top of the
crust. Then sprinkle the remaining
topping over the fruit mixture.
at 350 degrees for about 20 minutes or until the topping is golden and fruit
mixture is dark purple and thick. Let
cool 30 minutes before cutting.
is really good. My kids call it
pie. It’s a little runny. Seems like it should hold together
better. I think I’m going to experiment
with adding some tapioca to thicken it or use less of the peach juice. Goes well with ice cream too. We get So Delicious Vanilla Coconut Milk Ice
Cream or Breyers Natural Vanilla.
this recipe from “Enjoy Life’s Cookies for Everyone!” cookbook.
Vanilla Frosting
cups powdered sugar (I use organic)
TB CF butter (ghee or soy free Earth’s Balance in a tub)
TB rice milk (I use Pacific)*
tsp GF vanilla extract
all ingredients in a mixer and beat until smooth. Add rice milk slowly. Add more or use less to get the proper
consistency.
use this recipe for the frosting on muffins to use for birthday treats. I add it to banana or pumpkin muffins.
can use a zip lock bag to frost. Fill
the bag with frosting and cut a small triangle off of one corner. Then squeeze out onto the muffins starting
from the outside and working your way around in a circle till you get to the
middle. We sometimes add sprinkles. India Tree sells naturally colored sugar
crystals (Whole Foods or health food store).
freeze, place frosted muffins on a plate and place in your freezer for 30-60
minutes or until the frosting is hard, then store in a large zip lock bag. Take one out as you need them. Takes about an hour or so to defrost.
rice milk. You can add a pale color
using the juice from frozen strawberries or other berry. It will add a very slight flavor as well,
depending on how much you use. My kids
don’t care about the color any more, but like to add sprinkles. India Tree makes natural food coloring, but
it’s very expensive, makes pretty ugly colors, and has a bad taste. I have found that Maca Powder (by Nativa
Naturals) colors really well. We used it
to color lemonade. It is a berry though
so would be Feingold stage 2. It makes a
violet color. It’s also an antioxidant.
cup of simple syrup (see recipe below)
cup brown sugar (Domino light brown
sugar)
cup butter (1 stick) (Ghee or soy free
Earth’s Balance)
tsp salt
tsp baking soda (I use Bob’s Red Mill to avoid aluminum)
tsp vanilla
cups popped corn (We use a hot air
popper with organic kernels)
microwavable bowl.
cup of sugar and 1/8 cup of water and microwave for about 30 seconds till sugar
is dissolved).
and salt in a 4 cup glass measuring cup.
Cook in microwave for 2 minutes.
vanilla. Stir. Pour mixture over popped corn and stir to
coat evenly.
minutes. Stir.
cool.
is very sweet. Use more popcorn if too
sweet. Not the healthiest snack and will
definitely feed yeast, but might work for Halloween. I haven’t tried this with Ghee yet.
lot of caramel if you want it to taste good.
for some reason.)
this recipe from the Feingold blue book.
unflavored gelatin (by the Jell-O at any store)
pop (open the pop and let it de-fizz first)
small saucepan and heat just till sugar dissolves. Pour into molds and refrigerate till firm
(about 20 minutes or so). I sometimes
grease the molds with oil to make them easier to get out. I use a sharp knife to loosen them out. Store any leftovers in the fridge.
you’ll need at least 2 candy molds from Wal-Mart (craft section usually), or a
Hobby Lobby or Michael’s. I also bought
a gummy making kit from Michael’s. It
had all the artificial stuff in it, but I threw that out and used the mold b/c
it was of a worm, spider, grasshopper, and frog, and then it also had a nice
squeeze bottle to fill the molds with. We
got hearts, stars (these are hard to get out), and baby molds (the baby molds
had bears) from Wal-Mart.
juice or pop to make these. The more
flavor the better. The kids like 365 Root Beer (from Whole Foods) the
best. We also use RW Knudsen
“pop” – raspberry, etc. Sir
Strawberry juice from Trader Joe’s would probably be good too.
snacks.
makes a fruit snack now that is good. I
got them at Whole Foods. These are very
high in sugar which will feed yeast if you’re watching that.
got this recipe from the Feingold recipe board from Sharon S.
Puppy Chow
cups of Crispix (this is not truly GFCF if you are sensitive)
avoid soy)
tsp)
to 1 ½ cups of powdered sugar (we use organic)
saucepan until smooth. Stir in 1 tsp of
vanilla. Pour over 9 cups of cereal and
mix well. Cool slightly. Pour into a large zip lock bag with 1 ½ cups
of powdered sugar. Shake until well
coated. I usually only use 1 cup of
powdered sugar.
well with this but I found out it contains BHT, which is a bad preservative in
the packaging. Plus, it has soy.
Salsa – Chili’s
is a mock Chili’s restaurant salsa recipe.
It does taste very similar. We
love it. It is a little spicy, just like
Chili’s. If you want it less spicy, use
just 1 TB of jalapenos instead of 1 TB plus 1 tsp.
½ oz can of tomatoes and green chilies
½ oz can whole peeled tomatoes plus the juice
TB jalapenos plus 1 tsp (the 1 tsp is optional) (canned, diced, not pickled)
cup diced onion
tsp garlic salt, or more to taste
tsp cumin, or more to taste
tsp sugar, or more to taste
onions in a food processor. Take out and
measure out ¼ cup. Put ¼ cup back in the
food processor and add the jalapenos and process for just a few seconds. Add both cans of tomatoes, garlic salt,
sugar, and cumin. Process all
ingredients until well blended, but do not puree. Place in a covered container and chill for a
couple of hours to allow the flavors to develop. Serve with organic corn tortilla chips. We like Xochitl chips from Woodman’s or Whole
Foods. Tostitos are not truly GF.
always make this for parties and everybody loves it.
all fresh ingredients.
Roma tomatoes (or other small tomato)
medium onion
garlic cloves
jalapeno
TB of fresh lime juice (about 1 to 1 ½ limes)
to 2 TB of fresh cilantro
tsp salt (I use sea salt)
all ingredients in a food processor or blender.
Place in a covered container and chill for a couple of hours to allow
the flavors to develop. Serve with
organic corn tortilla chips. We like
Xochitl chips from Woodman’s or Whole Foods.
(Tostitos are not truly GF.)
got this recipe from my neighbor, Laura.
Breakfast Sausage
lb ground beef (I use Sommer’s Organic from Trader Joe’s)
tsp dried sage
tsp salt
tsp pepper
tsp ground fennel seeds (I grind up fennel seeds in a clean coffee grinder)
tsp marjoram
tsp brown sugar (Domino Light Brown Sugar)
tsp crushed red pepper flakes
Add a couple slices of a peeled pear diced.
This will add more sweetness to the sausage.
all ingredients (including the meat) in a food processor until blended. Do not over mix. (You could also just use your hands). Form into 9-12 small patties with well oiled
hands. Saute patties in a large skillet
over medium heat with 1 TB of olive oil for 3-4 minutes per side or until
cooked through.
by Sueson Vess and taken from Carol Fenster’s Cooking Free cookbook.
1 1/3 cup GF flour blend *
2 tsp baking powder (I use Rumford Aluminum Free)
1/4 tsp baking soda (I use Bob’s Red Mill)
1/2 tsp salt (I use Redmond’s Real Sea Salt)
1/3 cup coconut oil or Spectrum shortening*
2/3 cup sugar (I use C& H or organic)
2 well beaten eggs (I use Ener-G egg replacer and whisk really well)
1 cup mashed banana (about 2 large or 3 small bananas)
3/4 cup chocolate chips (Enjoy Life – optional)
Preheat oven to 350 degrees. Combine dry
ingredients (first 4 ingredients) and set aside. Cream together coconut oil and sugar. Add beaten eggs or egg replacer and mix
well. Alternate adding the mashed
banana and dry ingredients until combined.
Stir in chocolate chips if you are using them.
Spoon into greased or lined muffin cups and bake for approx. 25
minutes. Makes about 12 muffins. I usually leave the chocolate chips out and
then sometimes add them to the top when we defrost them, and make a smiley face
with them.
used Carol Fenster’s New Flour Blend (makes 4 ½ cups)
1 ½ cups sorghum flour
1 ½ cups potato flour/starch
1 cup tapioca flour
½ cup almond flour
use Expeller Pressed Coconut Oil from www.tropicaltraditions.com. The expeller pressed has no odor or
aftertaste and is good for cooking.
also like Anna’s Banana Bread mix, which we make into muffins. For egg replacer, use 2 TB of ground flax
seed and 7 TB of boiling water. Let sit
for 15 minutes. Get online at www.glutenevolution.com
or at your HFS.
is from Silvana Nardone’s cookbook, “Cooking for Isaiah.” These are REALLY good! Everyone raves about them when I make
them. My only complaint is that the
recipe doesn’t make enough pancakes. The
recipe calls for “Silvana’s Pancake Mix.”
The recipe for that is in the cookbook, but it says you can use any
pancake mix. I think Namaste’s Waffle
and Pancake Mix would work. If you are
not GFCF, you could probably use Aunt Jemima’s Original pancake mix.
cups Silvana’s Pancake Mix
salt
packed light brown sugar (I use organic or Domino’s)
eggs (I omit and use an extra ¼ cup of rice milk)
cups rice milk (*If egg free, use 1 ½ cups)
unsulphured molasses
honey
vegetable oil (I use canola or olive oil)
chocolate chips (I use Enjoy Life)
Sauce
marshmallow fluff (I use Suzanne’s Ricemellow Crème from www.vitacost.com)
boiling water
large bowl, whisk together the pancake mix, salt, and brown sugar. In a medium bowl, whisk together the eggs,
milk, molasses, honey, and oil. Add to
the dry ingredients and stir until just combined. Fold in chocolate chips. Heat your griddle or skillet. I use Earth Balance Soy Free butter to
grease. Pour about ¼ cup of batter per
pancake and cook until golden and set, about 2 minutes per side. To make the sauce, I just add hot water to
some fluff and stir until it is the desired consistency.
sometimes use 1 cup of rice milk and ½ cup of unflavored carbonated
water/seltzer water. This will make the
pancakes fluffier.
too. A lot of the ingredients she uses
can be found at Whole Foods (by the vitamins) or your local health food
store. The brand is Navitas
Naturals. Pricey, but you have to figure
you’re eating your vitamins!
(about 16, pits removed)
(optional – enhances the chocolate flavor)
seeds (I used almond and cashew)
(I used cranberries, cherries, goji berries, and goldenberries)
last 2 TB of nuts and dried fruit in a food processor until a coarse dough has
formed (may take a couple minutes).
Pinch the dough between two fingers an dmake sure it sticks together easily
so that bars don’t end up crumbly. If
the dough is too dry, add a little bit of water, about ½ tsp at a time and
blend again. Add the last 2 TB of nuts
and dried fruit and pulse several times until just a coarsely chopped, to give
you a nice texture.
Wrap on a flat surface. I put mine in an
8×8 baking dish (or larger if you double the recipe). Pour the dough out on top of the
plastic. Wrap it up tightly, then press
and pound into a compact 1 inch thick rectangle. When solid, remove the wrap and cut into
bars. I place mine in the freezer for
about 30 minutes before cutting. Store
in the fridge, or in the freezer for long-term storage.
hemp protein, a tsp of freeze dried wheatgrass powder, or a bit of chlorella to
boost protein and nutrition even further.
I added wheatgrass and you can’t even taste it. My kids love these, and so do I.
Silvana Nardone’s cookbook , “Cooking for Isaiah.” These taste like corn bread, in the form of a
pancake. They remind me of the corn
bread at Boston Market. My daughter and
I love these, smothered in butter!
mix
Red Mill organic)
egg free, use an extra ¼ cup of rice milk or club soda)
organic canola oil)
cider vinegar in a small bowl. In a
medium bowl, whisk together the pancake mix, cornmeal, and salt. Slowly add the milk mixture, eggs, and
oil. Stir until combined.
griddle to about 350 degrees. Grease pan
(I use Earth Balance Soy Free butter) and pour about ¼ cup of batter per
pancake until pancakes are golden and set, about 2 minutes on each side. Makes about 12 pancakes. I usually double the recipe.
Free Butter Spread. Freeze any
leftovers.
that these weren’t regular pancakes, but similar to corn bread, although I do
eat these for breakfast.
eggs (We use organic cage free)
brown sugar (Domino’s Light Brown)
milk (We use Pacific Rice Milk)
cinnamon
vanilla (I use organic or homemade to avoid corn syrup)
salt (I use Redmond’s Real Sea Salt)
of nutmeg (optional)
of bread (We use Food for Life Brown Rice Bread)
all ingredients in a large bowl or shallow baking dish, like an 8×11 casserole
dish. Dip and soak bread in mixture. Cook on pancake griddle or pan, greased with
butter. I use Earth Balance Soy Free
butter.
freeze nicely. Allow to cool and freeze
in large gallon size zip lock freezer bags.
I try to lay them individually, not stacked so that they don’t get stuck
together. Reheat in a toaster or toaster
oven.
could also cut these into strips to make French toast sticks.
you are using gluten free bread, I usually cut the recipe in half, since GF
bread is much smaller and doesn’t soak up the mixture as much as regular
bread. They also say to use day old
bread, so that the bread doesn’t fall apart when soaking. I
usually make some GF French toast, and then use the remaining mixture to make
regular bread French toast for my oldest son.
1/2 cup honey (or other syrup like cane or brown rice)
1/2 cup peanut butter (I use WF brand to avoid soy)
1/3 cup brown sugar (Domino’s Light Brown Sugar)
3 cups gluten free rice krispies cereal (I use Barbara’s or Erewon cereal)
¼ cup organic raisins
I cut the almonds in half)
2 TB sunflower seeds
1 TB flax seeds or ground flax seeds
1. In a large sauce pan, bring ½ cup of
honey, ½ cup of peanut butter, and 1/3 cup of brown sugar to a boil, stirring
frequently. Stir on low-medium heat for a couple of minutes.
2. Add the cereal and then all the other
ingredients and stir until mixed thoroughly.
use Organic Spectrum shortening) and use a spatula to press down.
cutting.
Great snack or breakfast on the go.
These have a rice krispy taste and texture to them. You can make these with any ingredients you
want. If you use chocolate, add about ¼
cup of chocolate chips or less. They
will melt down completely. If you want
them in whole pieces, wait till they cool completely, then push them on to the
top. The honey and sugar will feed
yeast if you are watching that.
it contains honey and nuts.)
½ cup white sugar
½ cup brown sugar
½ cup water
½ tsp GF vanilla
(Frontier brand or homemade)
1 tsp Lyle’s Golden
Cane Syrup (optional – at Whole Foods)
Put sugar and water
into a saucepan. Cover and bring to a boil.
When sugar crystals are thoroughly dissolved, add vanilla and Lyle’s
Golden Syrup.
Stays fresh in
refrigerator for weeks. Warm a portion
in microwave for 10 seconds before using.
Makes 3-4 servings.
Regular pancake
syrup contains artificial flavors and high fructose corn syrup and pure maple
syrup is very expensive. I’ve made this
and the kids don’t even notice the difference.
We also use Agave Blue Nectar as syrup.
It is a low glycemic and doesn’t feed yeast. It has a very sweet taste.
We like Namaste
pancake mix the best. They’re more of a
Swedish pancake instead of fluffy. You
can use room temperature club soda instead of rice milk to make pancakes
fluffier. We sometimes add fresh fruit
like strawberries or blueberries.
2 cups GF flour blend (I use
Carol Fenster’s blend. See banana muffin
recipe.)
3/4 tsp ground
cinnamon
3/4 tsp ground cloves
3/4 tsp ground nutmeg
3/4 tsp GF baking powder (I use Rumford)
3/4 tsp baking soda (I use Bob’s Red Mill)
3/4 tsp salt
1 can organic pumpkin puree (14-15 oz)
2/3 cup vegetable oil (I use olive oil)
1 & 1/2 cups white sugar or xylitol
1 jar organic pear baby food (I used 5 oz of homemade pear sauce)
Egg Replacer:
2 TB ground flax seed
2 tsp GF baking powder (Rumford Aluminum Free)
2 tsp starch (potato, tapioca, etc.)
2 TB vegetable oil
6 TB water
1. Preheat oven to 375 degrees and line
muffin tins.
2. Combine the dry ingredients (first 7 ingredients) and set aside.
3. Combine the egg replacer ingredients, adding the water
last. Whisk, and let sit for 5 minutes.
4. In a large bowl, mix together the pumpkin, oil, sugar,
and pears.
5. After 5 minutes has passed, whisk the egg replacer once more, then
add to the pumpkin mixture.
6. Add the combined dry ingredients.
7. Spoon batter into muffin tins filling about ¾ full.
8. Bake in preheated oven for 25-30 minutes.
Makes approximately 18 muffins. These
are REALLY good. Can’t even tell they
are GF. We also use Gluten Free 1-2-3
muffin mix for pumpkin muffins.
1 1/2 cups teff
flour
1 tsp baking soda
1 tsp cream of tartar (this does feed yeast)
1/4 tsp sea salt
1 1/2 cups milk sub (I usually use a combination of rice milk, room temp club
soda, and pear juice. If using all pear
juice, eliminate the agave)
3 TB oil (can use olive oil or coconut oil melted)
1 tsp agave nectar
Preheat griddle or skillet and grease with ghee. In a large bowl, whisk the
flour, baking soda, cream of tartar and salt.
In a 2 cup glass measuring cup, combine the milk sub or water, oil and agave
nectar. Pour into the flour mixture, and whisk just until combined. Don’t
overbeat. Will thicken slightly upon
standing.
Drop by spoonfuls (1 to 2 TB per pancake) onto the griddle or skillet. Cook
until the tops are bubbly and edges are brown (about 2 minutes the first side,
and 1-2 minutes the second side. These are fragile. Loosen the edges all the way around first
then flip carefully. Makes about 12
small pancakes. Cool and freeze any
leftovers.
kids like these, although they do fall apart.
Since they are dark brown, they call them chocolate pancakes. J
Little do they know, they are good for them (somewhat). Teff is high in calcium – about 40%, and high
in protein. I like them too. I put fresh strawberries or blueberries on
mine and Soya Too Rice Whip Cream. My
kids use agave syrup.
Smoothies
Blueberry Banana
Smoothie
rice milk (I use Pacific brand)
two-inch pieces of frozen bananas
cup frozen blueberries
cup water (or to desired consistency)
scoop of ice cream (Purely Decadent Coconut Milk Ice Cream – WF)
Mango Orange Banana Smoothie
cup orange juice
vanilla or plain yogurt or ice cream
mango (peeled and sliced)
frozen banana (in two pieces). Add water
as needed.
Pineapple Banana Smoothie
cup rice or coconut milk (I use Pacific brand or So Delicious)
small pieces of frozen bananas
frozen chunks of fresh or canned pineapple
cup pineapple juice
scoop of ice cream (Purely Decadent Coconut Milk Ice Cream)
Strawberry Orange Smoothie
cup orange juice
to 2 cups of frozen whole strawberries (no sugar added)
TB sugar (can omit for kids)
cup of water (or to desired consistency)
Strawberry Orange Pineapple Smoothie
cup orange juice
to 2 cups of frozen whole strawberries (no sugar added)
cup of pineapple juice (can use juice from canned pineapple)
round slice of pineapple (from a can) or a couple pieces of fresh pineapple
scoop of ice cream (Purely Decadent
Coconut Milk Ice Cream)
seed. Make any of these into popscicles. I bought molds at Bed, Bath, and Beyond, or
on Amazon. I also found ones that are
like Push-Ups that they love.
Lemonade
cup organic sugar
cup hot water
to 4 cups cold water
cup freshly squeezed lemon juice
1 cup of sugar and 1 cup of water in a saucepan and heat until the sugar
dissolves or it comes to a boil. Add
this to a pitcher. Add 1 cup of lemon
juice (I usually use about 6 organic lemons).
Add 3 to 4 cups of cold water. ( I use 4 cups.) Stir and enjoy.
You can
get creative with your lemonade and add pureed raspberries or strawberries to
taste. Then, throw into popsicle
molds.
Vanilla Extract
beans from www.organic-vanilla.com. I
got a 20-pack of beans for $9.00, plus $2.95 for shipping. To make it gluten free, use a potato vodka,
either Teton Glacier (I found at Woodman’s for $20) or Monopolowa.
Split 3 vanilla beans lengthwise with a sharp knife, leaving
one inch at the bottom to keep the bean in tact.
Place in glass jar or bottle with 1 cup (8 oz) of unflavored
vodka. A one-quart mason jar works
well. These are in the canning section
of most stores.
Be sure the beans are completely covered with vodka. You’ll have to push them down some. Seal tightly.
Let stand in a cool, dark place for 4 to 6 months, or at
least 8 weeks. It will darken to a nice
amber color.
during the standing time. (Once every day or so for about 30
seconds.)
standing.
Store in a dark colored, air-tight corked bottle in a cool,
dark place.
of vanilla extract on a cotton ball. Place in custard cup in back of
refrigerator to diffuse odors.
either 1 TB of dark rum (per cup of Vodka) to sweeten it, or some simple syrup
(2 parts sugar to 1 part water – dissolve in microwave). Use 1 TB of the simple syrup mixture.
from alcohol. Read labels. If it is gluten free, it will say so. Frontier makes gluten free vanilla while
you’re waiting for this one to brew. I
found it at WF. Keep in mind that
alcohol feeds yeast. Authentic Foods
makes a vanilla powder but you need to use ¼ of a tsp when a recipe calls for 1
tsp of regular vanilla.
Sauce
2 TB “soy” sauce (see recipe below)
2 TB water
1 TB molasses
1/4 tsp ground ginger
1/4 tsp dry mustard
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cinnamon
1/8 tsp pepper
Place all ingredients in a medium saucepan and stir thoroughly.
Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
Store in the refrigerator. Makes about 3/4 cup. Shake well before using. Lea & Perrins Worcestershire sauce is
GFCF but contains corn syrup and soy.
4
tablespoons beef bouillon
4 teaspoons balsamic vinegar
2 teaspoons dark molasses
1/4 teaspoon ground ginger
1 pinch white pepper
1 pinch garlic powder
1 1/2 cups water
In a saucepan over medium heat, stir together the beef bouillon, balsamic
vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently
until liquid is reduced to about 1 cup, about 15 minutes.
8 oz molasses
3 oz balsamic vinegar
Sugar to taste
Combine all ingredients and stir till combined.
Store in the refrigerator. I’ve
only made the soy sauce B for my Honey Lime Chicken recipe.
Other Meals That Don’t Require a Recipe
grill.
Spaghetti (We use Tinkyada brand rice
noodles. We use homemade sauce.)
Ian’s GFCF Chicken Nuggets, Ian’s turkey corn dogs, Ian’s French Bread pizza
(soy), Amy’s Soy Free and GFCF mac and cheese.
Beef or Turkey. Freeze these
immediately. They don’t keep long.)
vegetable). Most homemade, or Imagine
Tomato.
Natural deli meats), peanut butter and jelly, bacon (Applegate Farms Sunday
Bacon), lettuce & mayo (Spectrum). We
use Food for Life Brown Rice bread.
eggs.
and cinnamon
beans, peas, carrots & celery
blueberries, bananas, apples, mango, etc. (always try to get organic to avoid
pesticides)
blueberries, blackberries, raspberries, lemons and limes.
(apples)
Ian’s Alphatots, or Cascadian
for more products.
or the above)
WF or HFS
(very hard)
crackers (HFS or amazon.com)
apples) but they make good
amazon.com)
cream (Whole Foods)
bars
in plastic, from WF)
from sticking)
(WF)
added or twice rice)
WF–Rice Dream is not GF)
the broths)
microwave)
tacos. We get at the HFS.)
issues)
peaches).
(HFS or online). They also make good
muffins. We liked pumpkin and banana.
(Online. I get on Amazon.)
flour to theirs)
fridge)
of butter)
GFCF, but then removed after a couple months.
Most contain soy or have cross contamination (CC) issues. Soy is very similar to casein and is a
hormone disruptor so can affect mood/behavior.
really good)
ran on a different line)
also contain soy)
or WF)
choc. fudge (soy – I like these. Rice
Dream ice cream is not truly GF.)
HFS
(soy). Soy free mac-n-cheese.
WF
in the black box)
(soy – VERY good.)
(Frozen. Good, but have corn syrup) from
Woodman’s
krispies) (soy & peanut CC)
peanut CC)
cereal (soy & peanut CC)
CC)
and body wash (I order from www.swansonvitamins.com). $3 cheaper than in stores.
kids. (WF)
about GFCF.
strawberry or orange)
detergent
water. I ordered on www.amazon.com.
from www.tropicaltraditions.com. (This has no odor or aftertaste. Good for cooking.) I use this in a lot of muffin recipes or add
it to smoothies. I also get their chap sticks
sometimes.
syrup!) (I found these at Whole Foods
and on amazon.com). The gummy worms are
better and softer than the bears.
candy). I ordered a box from
Amazon.com. Annie’s has good fruit
snacks too, from WF.
Solar Moon Melon (www.iherb.com)
Foods near the toothpastes. I think
these have soy.
colored and flavored. I’ve found at
Whole Foods, sometimes at Border’s Books.
syrup. You can get a big discount using
this link. You get a bulk bag of 300
suckers for around $25 or so.
peppermint candy canes from www.giambriscandy.com.
candy anymore. I just make them a
dessert. For school, I send in lemon
balls or Enjoy Life Snickerdoodles as a reward/treat if needed for the teacher
to keep at her desk.
GFCF, you can go to www.gfcfdiet.org. To sign up for the online board (highly
recommended), and click on GFCF Kids Forum.
TACA (talkaboutcuringautism.org) has a good web site too with lots of
recipes and a 10-week plan for starting the diet.
Feingold Diet, go to www.feingold.org.
Written by Sheri Fortes - Visit Website
Author of "All Natural Mom's Guide to the Feingold Diet"
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The Treating ADHD Naturally Conference is coming back to Chicago May 23, 2018! More details coming soon at www.mothersdetermined.com.

We are just starting down the GFCF road and I'm so happy to have stumbled across your blog today! I'm completely overwhelmed about starting this. My 4 year old is an aspie and I can see the diet causing a lot of tantrums, even though that's what we're hoping it helps with. My little man is 2 (PDDNOS) and craves cheese and yogurt so I think those are going to be hard for him. Thanks for giving me a place to start!
God Bless!
http://www.facebook.com/pages/2-Perfectly-Made-Children-Autism-Awareness/259854387400173
I also have a blog on detoxifying your home by making safer choices… maybe we can trade useful information 🙂
saferchoicesblog.com – I post more on facebook.com/saferchoices
Hi Jen. I like your blog! Have you done any posts on cleaning products? I have a book sitting here and I am procrastinating about making my own cleaning supplies. The essential oils and empty spray bottles are sitting here staring at me begging me to fill them.
I use vinegar and baking soda for everything! You can add a few drops of essential oils to vinegar if you don't like the smell but we've all gotten used to it and I don't even smell it anymore 🙂 If you google vinegar and baking soda you can find all kinds of good "recipes" and suggestions. Vinegar kills 99% of bacteria – Lysol and Clorox are 99.9% – I'll risk the .9% in exchange for no toxic phthalates and other chemicals!